Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) cane sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (245g) plain Greek yogurt
  • 2 large (100g) eggs
  • 1/3 cup (80ml) coconut oil, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cane sugar, baking powder, baking soda, and salt until no clumps remain.
  3. In a separate bowl, whisk together the Greek yogurt, eggs, melted coconut oil, and vanilla extract until the mixture is smooth.
  4. Pour the wet ingredients into the dry base and use a spatula to fold together until just combined. Do not overmix; the batter should be thick and slightly lumpy.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden-brown.